Kulick's Raspberry Pie Recipe

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5 from 1 vote

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 207

At Kulick's, we love sweet fruit pie and this raspberry pie recipe is one we've perfected over time. This raspberry pie is wonderfully balanced and delicious. It's one of our absolute favorites!

Equipment

Ingredients

4 1/2 cups fresh raspberries
1 cup granulated sugar
1 tbsp lemon juice
pinch of salt
2 1/2 tbsp tapioca
1/2 tsp cinnamon
1 homemade pie crust
1 tbsp unsalted butter (cold & cubed)
1 tbsp half and half

Instructions

Prepare 2 traditional pie crusts for the top and bottom of the pie and place 1 pie crust into a 9 inch pie plate. (Click here for video).
Preheat the oven to 425F.
In a large mixing bowl, combine the raspberries, sugar tapioca, lemon juice, cinnamon, and salt until well combined. Pour the raspberry filling into the pie crust and dot with filling. Cover the filling with the second pie crust and flute or crimp edge with a fork to seal. Brush the top with cream and sprinkle coarse sugar on top (optional). Cut several vents into the center of the pie to allow steam to escape.
Bake the pie for 15 minutes, then reduce the heat to 375F. Bake until the crust is golden brown and the filling is bubbling, about 20 minutes.
Remove pie from oven and allow to cool completely on a wire rack before serving. Slice and serve with vanilla ice cream.

Calories: 207kcal

Course: Dessert

Cuisine: American

Nutrition